Melty, Mixy Mexican Goodness: Cheesy Chicken and Rice Bake

Melty, Mixy Mexican Goodness: Cheesy Chicken and Rice Bake

So often, every recipe for Mexican food you run across is chockful of tortillas, refried beans and other delicious goods that we should probably try to enjoy in moderation. Enchiladas, tacos, burritos: all delicious and all tortilla-dependent!

That’s why I was so happy to come across this simple rice-based recipe for a tasty Mexican casserole-type entree on Tasty Kitchen. I made a few substitutions based on what I had handy in the kitchen and wound up with a tasty, easy weeknight dinner that we all loved.


Chicken and rice are cooked beforehand, then combined with lean and healthy ingredients to make a wonderfully flavorful dish. The yogurt helps meld all the flavors together while keeping the whole dish moist and delicious. With a triple wallop of protein from the black beans, chicken and Greek yogurt, this meal will fill you up without weighing you down. It’s perfect for a night when your busy family needs fuel!

Cheesy Chicken and Rice Bake

  • 2 cups chicken pieces, cut into 1″ pieces
  • salt and pepper to taste
  • 4 cups cooked long-grain rice
  • ¾ cups frozen corn
  • 15 ounces black beans, drained and rinsed
  • 1 cup plain Greek yogurt
  • ½ cup salsa
  • ¼ cup taco sauce
  • 1½ cups Mexican blend cheese
  1. Preheat oven to 350◦ F.
  2. Heat a sauté pan over medium heat. Season chicken with salt and pepper to taste and sauté until cooked through.
  3. In a large oven-safe dish, combine chicken, rice, corn, black beans, sour cream, salsa, taco sauce and 1 cup Mexican cheese and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Top with the reserved ½ cup of cheese.
  4. Bake for 20-25 minutes, or until heated through.


adapted from from Tasty Kitchen


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